Dutch Baby Pancake
A Dutch baby sits somewhere between a crepe and a Yorkshire pudding: a thin batter goes into a scorching buttered skillet and rises in the oven into tall, crisp waves. Inside it stays tender, almost like custard. We serve it the moment it comes out, with lemon juice, powdered sugar and berries, before it has a chance to sink.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 2
- Level
- Easy
- Per serving
- 475 kcal
Ingredients
For the batter
To serve
Makes: 1 pancake (25 cm / 10 in), 2 servings
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Method
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Step 1: Heat the skillet
Put a 25 cm (10 in) cast-iron skillet into a cold oven and heat both to 220 °C (425 °F) for at least 15 minutes. How hot the skillet is decides whether the pancake rises.
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Step 2: Blend the batter
While the oven heats, blend the eggs, milk, flour, sugar, salt and vanilla for 20–30 seconds to a smooth, frothy batter with no lumps. A whisk works too, but whisk hard for a full minute.
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Step 3: Melt the butter
Wearing oven gloves, take out the hot skillet, add the butter and swirl until it melts and foams, coating the base and sides. Do not let it brown.
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Step 4: Pour in the batter
Immediately pour the batter into the centre of the skillet and return it to the oven straight away.
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Step 5: Bake the Dutch baby
Bake for 18–20 minutes without opening the door, until the edges have risen high and turned deep golden and the centre is set.
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Step 6: Serve right away
It will deflate within a few minutes — that is expected. Squeeze over the lemon, dust with powdered sugar, add the berries and cut into wedges right in the skillet.
Tips & variations
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Tip
Have the eggs and milk at room temperature: cold batter cools the skillet and the pancake will not rise as well.
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Swap
No cast iron? A 23–25 cm (9–10 in) metal cake tin works, as long as you preheat it just as long.
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Variation
For a savoury version, leave out the sugar and vanilla and top the baked pancake with grated cheese, ham and herbs.
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Storage
Eat it straight away: once cool it loses its crispness and turns into something like a dense omelette.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 475 kcal | 950 kcal |
| Protein | 15 g | 30 g |
| Fat | 26 g | 52 g |
| Carbohydrates | 44 g | 88 g |
Approximate values calculated from standard ingredient data.
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